Soak the bread in cold water for 30
minutes. Squeeze out the liquid and place the bread in a bowl. Beat
well to break up with a fork. Sprinkle the flour, sugar and spice over
the surface and beat in. Stir in the suet and fruit. Mix with the
beaten egg and a little milk to form a soft, dropping consistency.
Turn into a greased 1.2 liter/2 pt/5 cup pudding basin and cover with
a double thickness of greased greaseproof (waxed) paper or foil,
twisting and folding under the rim to secure. Steam for 2 hours. Turn
out and serve with pouring cream.